The Swiss government has ordered an end to the common culinary practice of throwing lobsters into boiling water while they are still alive, ruling that they must be knocked out before they are killed.
瑞士政府日前明令终止将仍活着的龙虾扔进滚烫的开水里煮的这种常见的烹饪方式，并规定杀死龙虾之前必须先把它们打昏。
As part of a wider overhaul of Swiss animal protection laws, Bern said that as of 1 March, "the practice of plunging live lobsters into boiling water, which is common in restaurants, is no longer permitted".
作为瑞士动物保护法全面修订的一部分，伯尔尼政府表示，从3月1日起，“不再允许餐馆使用常见的将活龙虾扔进滚水里煮熟的做法”。
Lobsters "will now have to be stunned before they are put to death," the government order read.
该政府的规定指出，龙虾“现在必须先被打昏才能被杀死。”

According to Swiss public broadcaster RTS, only electric shock or the "mechanical destruction" of the lobster's brain will be accepted methods of stunning the animals once the new rule takes affect.
根据瑞士公共广播机构RTS报道称，在新规定生效后，只能接受用电击或“机械破坏”龙虾大脑的方式来将龙虾打昏。
Animal rights advocates and some scientists argue that lobsters and other crustaceans have sophisticated nervous systems and likely feel significant pain when boiled alive.
动物权利倡导者和一些科学家指出，龙虾和其他甲壳纲动物都拥有复杂的神经系统，在被活活煮熟的过程中会感到巨大的疼痛。
The Swiss government also said it would no longer be permitted to transport live marine crustaceans like lobsters on ice or in icy water, ruling instead that they should "always be held in their natural environment".
瑞士政府还表示，用冰块或冰水运输活龙虾等活体海洋甲壳动物的行为也将被禁止，并规定它们必须“总是被保存在自然环境中”。